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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 6 |
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This dish, typical of West Africa, is traditionally accompanied by foo-foo (a porridgelike side dish made from corn, sweet potato, plantain, or cassava meal). We strongly recommend serving the stew with rice to sop up the delicious sauce. Ingredients:
1 (3- to 3 1/2-lb) chicken, cut into 10 serving pieces |
1 teaspoon salt |
1 (14- to 15-oz) can whole tomatoes in juice |
1/4 cup water |
2 tablespoons tomato paste |
1/4 cup peanut or palm oil |
1 medium onion, chopped |
4 garlic cloves, minced and mashed to a paste with 1 teaspoon salt |
1 1/4 teaspoons cayenne |
1/2 cup smooth peanut butter at room temperature |
1 3/4 cups reduced-sodium chicken broth (14 fl oz) |
1 lb sweet potato |
1 (10-oz) box frozen small okra, thawed |
accompaniment: rice |
Directions:
1. Arrange chicken in 1 layer on a tray, then sprinkle with salt and let stand at room temperature 30 minutes.
2. While chicken stands, pulse tomatoes with their juice in a food processor until finely chopped.
3. Stir water into tomato paste in a small bowl until smooth.
4. Pat chicken dry. Heat oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, without crowding, in 3 or 4 batches, turning over occasionally, until golden, about 6 minutes per batch. Transfer with tongs as browned to a 6- to 7-quart heavy pot. Pour off all but 2 tablespoons fat from skillet, then add onion and cook over moderate heat, stirring occasionally, until edges are golden, 2 to 3 minutes.
5. Add onion, chopped tomatoes, tomato paste mixture, garlic paste, and cayenne to chicken in pot.
6. Whisk together peanut butter and 1 cup broth in a bowl until smooth, then add to chicken along with remaining 3/4 cup broth, stirring to combine well (chicken will not be completely covered with liquid). Bring to a boil, uncovered, then reduce heat and simmer, covered, stirring occasionally (to prevent sticking), until chicken is very tender, 25 to 30 minutes.
7. Peel sweet potato and cut into 1-inch chunks. Stir into stew along with okra, then simmer, covered, until potato is tender but not falling apart, 10 to 12 minutes.
8. Cooks' note: Chicken stew, without sweet potato and okra, can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat stew before proceeding with recipe.
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